Melt butter over a hot-water bath, add spices, set aside. Separate egg yolks from whites. Beat egg whites until stiff, set aside. Combine egg yolks with sugar and the pumpkin mousse/puree. Mix until perfectly smooth. Sift the flour and dry yeast into a large bowl, combine with butter and pumpkin, mix thoroughly. Cover with a cloth and set aside for 35 minutes, meanwhile preheat the oven to 180°C.
Add egg whites to batter and mix gently using a spatula.
Prepare the muffin baking tin or cupcake tins. Fill the baking forms with batter, arrange pears decoratively on top and bake for about 35 minutes, then leave to cool.